A creative, and really tasty of course, alternative to Christmas ham. Search for a big and nice rutabaga with smooth skin which will make it easier to prepare.
- One large rutabaga, washed but not peeled
- Water to boil (enough to cover the rutabaga completely)
- Approx 2 bayleaves per 1 litre water
- 1 tbsp vegetable stock powder per 1 litre water
- ⅓ cup sweet mustard
- ⅓ cup olive oil
- ⅓ cup almond flour
- 3 tbsp rose pepper
- ½ tsp salt
- Approx. 30 cloves
- Soak the chia seeds in the water (it will gelify after a few minutes which help the other ingredients to bind)
- Bring the oven to 170 degrees.
- Mix together the mustard, olive oil, almond flour, rose pepper and the salt. Bring the rutabaga from the water and cover it fully with a thick layer of the mustard mix. Place it in an oven tray and bake for 25 minutes, until it goes a little brown and crusty.
- You can eat it straight away, or leave it in the fridge and eat it cold. Slice it with a sharp knife, and serve as a topping on bread or together with creamed kale or rice and a sauce. It is very versatile!